This version of chicken fricassee was a family favorite growing up. I lightened it up a little, and now it is a favorite with my husband and son. I don't make it often, since even with my adaptations it's still pretty high in fat. But I do make it a few times a year--it's so satisfying in cold weather! I usually make double the gravy and 1-1.5 times the dumplings. It reheats tolerably well, although the dumplings will soak up the gravy like a sponge (which is why I double the gravy). This is my single exception to my "no baking mix" rule! I don't recommend using skinless chicken; the browning and simmering will make the chicken tough without the skin to protect it.